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CATEGORY CUISINE TAG YIELD
Seafood Asian Breads, Restaurant, Seafood 2 Servings

INGREDIENTS

2 lb Mussels in shells, washed
and bearded
1/2 c White wine
1 c Crushed tomatoes
4 Garlic cloves, minced
2 T Asian chile sauce*, found in
asian markets snacha
Fresh cilantro
Lime wedges

INSTRUCTIONS

Mix wine, tomateos, garlic and chile sauce together in a 2 quart
saucepan with mussels. Cover and bring to a boil over high heat.  Steam
mussels until just open, about 3 minutes. Place mussels on  serving
dish and pour remianing liquid over mussels.  Yield: 4 servings as an
appetizer, 2 servings as an entree.  Source: Barbara Williams, Coasting
& Cooking Bk #4 -- Washington &  Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Bay Cafe, Lopez Village, Lopez Island

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